2 teaspoons Arrowroot Flour = 1 tablespoon Cornstarch (3 teaspoons Cornstarch)
1 tablespoon to 1 cup of liquid, when used as a thickening agent.
- It mixes well with liquids at a lower temperature, unlike cornstarch, and can be cooked for longer periods. It also has the capacity to tolerate ingredients that are acidic in nature, so it can be used to prepare a delicious hot and sour oriental sauce.
- The use of arrowroot as a thickening agent is ideal for vegetarians, as its ability to thicken into jelly makes it the perfect gelatin substitute.
- It gives a beautiful glaze to desserts. On the other hand, cornstarch tends to make sauces appear cloudy. Also, when used to prepare ice creams, it prevents the formation of ice crystals.
- If you are preparing a sauce that is dairy based, using arrowroot instead of cornstarch is not a great idea. This is because the sauce with dairy products turns slimy when arrowroot is used.
- Arrowroot flour has the ability to create a beautiful, glossy appearance, that works great when used for desserts. However, the negative aspect is that if it is used for a meat sauce, it gives it an unreal glaze, and perhaps a distasteful appearance.
- Research has shown that arrowroot is often adulterated with potato starch that affects all its benefits.
With all its benefits, you should know that the price of arrowroot powder vs. cornstarch is higher.